Place all of the ingredients minus the extra butter in a blender and blend until all of the ingredients are incorporated.
Next it is time to heat up the pan. I use a crepe pan that my Mom sent me to make these pancakes. A normal skillet will work, but make sure to butter the edges of the pan. The crepe pan has short angled sides which allow you to get in and flip the pancake without a problem. You can totally do it in a normal fry pan it just may take a little more work. Heat the pan over medium heat.
When the pan is heated add a tsp of butter to the pan and make sure that it covers the whole pan. It may take a little extra butter the first time to get the pan all greased up.
Next add about 1/4 cup of batter to the pan. Angle the pan toward you and pour the batter into the pan at the top. Allow the batter to fall and then roll the pan around so that it gets evenly coated with the batter.
Cook for about a minute. Check the edges so that they don't stick. When the bottom of the pancake just starts to turn brown, flip it.
Cook for another 30-60 seconds. Remove from the pan to a clean plate. Since the process takes long, place the pan in a warm oven to keep the pancakes warm.
Time to repeat until the batter is all used up. It may take a couple of trys to get it right. If the pancake is not getting brown, turn up the heat and if the pancake looks like it is burning turn down the heat. Make sure to add a little butter for each and every pancake. It will add flavor and help them brown.